1 |
Lee KH. 2005. Quality characteristics of Jeolpyun containing Baekbokryung( White Poria cocos Wolf) powder. MS Thesis. Dankook University. p 16
|
2 |
Ohkawa M. 1998. Three new antioxidative saponarin anlog from young green barley leaves. Chem Pharm Bull 46(12):1887- 1890
DOI
ScienceOn
|
3 |
Ryu SN, Lee EJ, Lee CW. 2002. Varietal difference of saponarin content and antioxidant activity in barley leaf. Korean J Breed 34(1):46-49
|
4 |
Song MS, Lee YJ, Cho SS, Kim BC. 1998. Analysis for SAS. Freedom academy, Seoul. p 61-84
|
5 |
Kim KH, Oh ST, Jung HO, han YH. 1999. Shelf-life extension of noodle and rice cake by the addition of plantain. Korean J Food Cookery Sci 15(1):68-72
|
6 |
Yoon SJ, Lee MY. 2004. Quality characteristics of Sulgidduk added with concentrations of hericium erinaceus powder. Korean J Food Cookery Sci 20(6):575-580
|
7 |
Thebaudin JY, Lefebvre AC, Harrington M, Borgeois CM. 1997. Dietary fibres-Nutritional and technological interest. Trends in Food Sci & Technol. 8(1):41-48
DOI
ScienceOn
|
8 |
Lee HJ, Chung RW, Cha GH. 2002. Sensory and textural characteristics of Solsulgi using varied levels of pine leaves powder and different types of sweeteners. Korean J Food Cookery Sci 18(6):661-669
|
9 |
Hong JH, An SH, Kim MJ, Park KS, Choi SW. 2003. Quality characteristics of mulberry fruit Seolgidduk added with citric acid. Korean J Soc Food Cookery Sci 19(6):777-782
|
10 |
Yoo JN, Kim YA. 2001. Effect of oligosaccharides addition on gelatinizataion and retrogradation of Backsulgies. Korean J Food Cookery Sci 17(2):156-164
|
11 |
Lee YH, Moon TW. 1994. Composition, water-holding capacity and effect on starch retrogradation of rice bran dietary fiber. Korean J Food Sci Technol 26(3):288-294
|
12 |
천상욱, 김영민, 강기운, 정정기. 2005. 보리의 기능성. 전남대학교출판부. 광주. p 92
|
13 |
Koh BK. 1999. Development of the method to extend shelf life of Backsulgie with enzyme treatment. Korean J Soc Food Sci 15(5):533-538
|
14 |
Kang KC, Baek SB, Lee KS. 1990. Effect of the addition of dietary fiber on salting of cakes. Korean J Food Sci Technol 22(1):19-25
|
15 |
Oh MY, Kim KJ. 2003. Effect of nutriprotein on the sensory and mechanical characteristics of Backsulgi by storage time and temperature. Korean J Food Cookery Sci 19(1):46-59
|
16 |
Park JY, Ryu GH. 2006. Effect of steaming pressure and time and storage period on quality characteristics of Baeksulgi. Korean J Food Preserv 13(2):174-179
과학기술학회마을
|
17 |
Choi IJ, Kim YA. 1992, Effect of Addition of Dietary Fibers on Quality of Backsulgies. Korean J Soc Food Cookery Sci 8(3):281-289
|
18 |
Lee JY, Koo SJ. 1994. A Study on the Effect of Addition of Dietary Fibers on Quality of Julpyun. Korean J Food Cookery Sci 10(3):267-276
|
19 |
Shim YJ, Baik JE, Chun HJ. 1991. A study on the texture characteristis of SSooksulgis affected by Mugworts. Korean J Food Cookery Sci 7(1):35-43
|
20 |
Kim KT, Seog HM, Kim SS, Lee YT, Hong HD. 1994. Changes in physicochemical characteristics of barley leaves during growth. Korean J Food Sci Technol 26(4):471-474
|
21 |
Seo MJ, Jung SJ, Jang MS. 2006. Optimization of ingredient mixing ratio for preparation of steamed foam cake with barley (Hordeum vulgare L.) sprout powder. Korean J Food Cookery Sci 22(6):815-824
과학기술학회마을
|
22 |
Cho MS, Hong JS. 2006. Quality characteristics of Sulgidduk by the additon of sea tangle. Korean J Food Cookery Sci 22(1):37-44
과학기술학회마을
|
23 |
Kim KT, Kim SS, Lee SH, Kim DM. 2003. The functionality of barley leaves and its application on functional foods. Food Science and Industry 36(1):45-49
|
24 |
Kim BW, Yoon SJ, Jang MS. 2005. Effect of additon Baekbokryung( White Poria cocos Wolf) powder on the quality characteristics of Sulgidduk. Korean J Food Cookery Sci 21(6):895-907
과학기술학회마을
|
25 |
농촌진흥청. 2001. 표준영농교본. pp 75-80
|
26 |
Lee KS, Lee JC, Lee JK, Park WJ. 2001. Effect of addition of minor ingredients for the quality characteristics of Sulgiduk. Korean J Dietary Culture 16(5):399-406
|
27 |
Park HY, Jang MS. 2007. Ingredient mixing ratio optimization for the preparation of Sulgidduk with Barley(Hordeum vulgare L.) sprout powder. Korean J Food Cookery Sci 23(4):551- 560
과학기술학회마을
|